I’m experimenting tonight! Cajun hasselback potatoes stuffed with bacon & feta – in theory these sound amazing BUT I’m winging it just using my imagination, so let’s see how they turn out 🙈
Slice through 3/4 of the spuds (place in a wooden spoon to stop cutting fully through) and place in an oven proof dish.
Mix Cajun seasoning with a bit of water to make a paste and brush over the spuds (try to get into the slices). Cover with foil and cook for 30 mins at 200*. After 15 mins, add a bit of water to the bowl and continue to cook, covered.
Serve and enjoy (uses healthy extra a – 65g reduced fat/light feta)